If you’re searching for a cozy, heartwarming treat that brings a delightful twist to a classic favorite, look no further than this Sweet Potato Cornbread Recipe. Bursting with the natural sweetness and vibrant color of tender mashed sweet potatoes, combined with the rich, crumbly texture of traditional cornbread, this recipe is sure to become a beloved staple in your kitchen. It’s perfect for everything from holiday gatherings to simple weeknight dinners, providing layers of flavor that comfort and satisfy with every bite.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet play crucial roles. Each one adds to the perfect balance of sweetness, moisture, and texture, making this Sweet Potato Cornbread Recipe both irresistible and easy to prepare.
- Sweet potatoes (peeled and cubed): Provides natural sweetness, moisture, and that gorgeous orange color.
- All-purpose flour: Adds structure and softness to the bread.
- Yellow cornmeal: Gives the cornbread its classic, slightly grainy texture and corny flavor.
- Baking powder: Helps the bread rise and become fluffy.
- Baking soda: Provides additional leavening, working with buttermilk for lightness.
- Salt: Enhances all the other flavors perfectly.
- Ground cinnamon: Adds warmth and subtle spice to complement the sweet potato.
- Ground nutmeg: Lends a nutty, aromatic depth in every bite.
- Butter (melted): Brings richness and a tender crumb to the bread.
- Granulated sugar: Balances the earthiness of sweet potatoes with a touch of sweetness.
- Eggs: Bind the batter and contribute to a moist, dense texture.
- Buttermilk: Adds tanginess and reacts with leavening agents to create fluffiness.
- Vanilla extract: Rounds out all the flavors with a sweet, fragrant note.
How to Make Sweet Potato Cornbread Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a cast-iron skillet thoroughly to ensure your cornbread won’t stick and will have a perfectly crisp crust.
Step 2: Cook the Sweet Potatoes
Boil the peeled and cubed sweet potatoes until they are tender, about 10 to 15 minutes. Once cooked, drain them well and mash until smooth. Allow the mash to cool slightly so it blends nicely with the other ingredients without cooking the eggs when mixed together.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. This mix will ensure each bite is perfectly seasoned and airy.
Step 4: Combine Wet Ingredients
In a separate bowl, combine the melted butter and granulated sugar. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the buttermilk, vanilla extract, and the mashed sweet potatoes until well combined.
Step 5: Bring It All Together
Gradually stir the wet ingredients into the dry mix, taking care not to overmix. You want everything just combined for a tender, moist cornbread rather than dense or tough.
Step 6: Bake to Perfection
Pour the batter into your prepared dish or skillet, spreading it out evenly. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. The edges should be golden brown and slightly crisp, with a soft, fluffy inside.
Step 7: Cool and Serve
Allow the cornbread to cool slightly in the pan before slicing. Serve it warm, perhaps topped with a pat of butter or a drizzle of honey for that irresistible finishing touch that brings out the best in this Sweet Potato Cornbread Recipe.
How to Serve Sweet Potato Cornbread Recipe
Garnishes
A simple pat of creamy butter or a drizzle of honey can elevate this cornbread to a new level of comfort food bliss. For a festive touch, sprinkle chopped pecans or a pinch of extra cinnamon on top right after baking.
Side Dishes
This Sweet Potato Cornbread Recipe pairs beautifully with hearty dishes such as chili, roasted turkey, or greens with bacon. Its subtle sweetness and moist crumb balance savory and spicy flavors wonderfully, adding a welcoming texture contrast as well.
Creative Ways to Present
Serve this cornbread in a warm cast-iron skillet at the table for a rustic, inviting presentation. You can also cut it into squares and stack them with layers of honey butter or jam for a charming brunch centerpiece. Adding a sprinkle of fresh herbs like thyme or rosemary on top just before serving adds a lovely aroma and a pop of color.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cornbread tightly in plastic wrap or store it in an airtight container. It keeps well at room temperature for up to two days, making it convenient to enjoy later without losing its moisture.
Freezing
This Sweet Potato Cornbread Recipe freezes beautifully. Slice it into portions, wrap them individually in plastic wrap, and place in a freezer-safe bag. It will keep fresh for up to three months, ready to thaw and enjoy whenever you want a quick comforting snack.
Reheating
Reheat your cornbread in a warm oven set to 350°F (175°C) for about 10 minutes, wrapped in foil to keep it moist. Alternatively, microwave slices for 20 to 30 seconds for a fast, warm bite, perfect when you’re craving comfort without the wait.
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Canned sweet potatoes can be used as a convenient substitute. Just make sure to drain them well and mash until smooth before mixing into the batter for the best texture.
Is it necessary to use buttermilk?
Buttermilk adds a lovely tang and reacts with baking soda to help the cornbread rise nicely. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Can I make this recipe gluten-free?
Yes. Substitute the all-purpose flour with a gluten-free flour blend that includes a binding agent. The texture may vary slightly, but the flavor will remain delicious.
How sweet is this cornbread?
This Sweet Potato Cornbread Recipe strikes a perfect balance — it’s mildly sweet thanks to the sweet potatoes and sugar, making it versatile enough to pair with savory dishes or enjoy on its own.
Can I add mix-ins like nuts or chocolate chips?
Definitely! Chopped pecans or walnuts add a wonderful crunch, and chocolate chips bring a delightful surprise of sweetness. Just fold them into the batter right before baking.
Final Thoughts
I truly hope you dive into making this Sweet Potato Cornbread Recipe soon to experience its comforting warmth and flavorful twist. It’s one of those dishes that feels like a hug in food form, perfect for sharing with friends or savoring any time you want a little extra joy on your plate.
Print
Sweet Potato Cornbread Recipe
- Total Time: 45 minutes
- Yield: 9 servings 1x
Description
This Sweet Potato Cornbread recipe combines the natural sweetness and moistness of cooked sweet potatoes with hearty cornmeal for a deliciously tender and flavorful cornbread. Perfect as a side for meals or a comforting snack, this cornbread features warm spices like cinnamon and nutmeg, balanced by the richness of buttermilk and butter, baked to golden perfection in the oven.
Ingredients
Main Ingredients
- 2 cups sweet potatoes, peeled and cubed
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup butter, melted
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a cast-iron skillet to prepare for baking.
- Cook Sweet Potatoes: Boil the cubed sweet potatoes until they are tender, about 10-15 minutes. Drain well, then mash them until smooth. Set aside to cool slightly before use.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, mix the melted butter with the granulated sugar. Add the eggs one at a time, beating well after each addition to incorporate air. Stir in the buttermilk, vanilla extract, and the mashed sweet potatoes until fully combined.
- Combine Mixtures: Gradually add the wet mixture into the dry ingredients, stirring gently just until combined. Be careful not to overmix to keep the cornbread tender.
- Bake: Pour the batter into the prepared baking dish or skillet. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cornbread to cool in the pan before slicing. Serve warm with butter or honey for best flavor.
Notes
- Use a fork to test doneness; if it comes out clean without batter, cornbread is ready.
- Mashed sweet potatoes can be prepared ahead to save time.
- Substitute buttermilk with milk plus 1 tablespoon vinegar or lemon juice if needed.
- For a dairy-free version, use plant-based milk and butter alternatives.
- Ensure not to overmix batter to keep cornbread light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American Southern
